📝 About This Recipe
Born in 1938 at the legendary Carousel Bar in New Orleans, the Vieux Carré is a sophisticated masterpiece that captures the soulful complexity of the French Quarter. This potent cocktail marries the spice of rye whiskey with the velvety elegance of Cognac, balanced by sweet vermouth and the herbal mystery of Bénédictine. It is a slow-sipping journey through history, offering a rich, boozy, and botanical profile that is both timeless and deeply evocative of Creole luxury.
🥗 Ingredients
The Spirits
- 3/4 ounce Rye Whiskey (high-proof preferred for spice)
- 3/4 ounce Cognac (VSOP quality for smoothness)
- 3/4 ounce Sweet Vermouth (Italian style, such as Carpano Antica)
- 1/4 ounce Bénédictine D.O.M. Liqueur (adds essential herbal honey notes)
The Bitters
- 2 dashes Peychaud’s Bitters (essential New Orleans anise profile)
- 2 dashes Angostura Aromatic Bitters (adds depth and spice)
The Chill & Garnish
- 2 cups Ice Cubes (large, clear ice for stirring)
- 1 piece Large Ice Sphere or Cube (for the serving glass)
- 1 strip Lemon Peel (wide zest for expressing oils)
- 1 piece Luxardo Maraschino Cherry (optional but traditional)
👨🍳 Instructions
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1
Begin by chilling your rocks glass (Old Fashioned glass) in the freezer for at least 10 minutes or by filling it with ice water while you prepare the drink.
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2
Select a heavy-bottomed glass mixing jar; this cocktail is stirred, never shaken, to maintain its silky texture and crystal-clear appearance.
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3
Measure and pour 3/4 ounce of rye whiskey into the mixing glass, providing the drink's spicy backbone.
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4
Add 3/4 ounce of Cognac, which softens the rye and introduces notes of dried fruit and oak.
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5
Pour in 3/4 ounce of sweet vermouth to provide body and a botanical sweetness.
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6
Add exactly 1/4 ounce (one bar spoon) of Bénédictine; be precise, as this potent liqueur can easily dominate the other flavors.
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7
Dash in 2 drops of Peychaud’s bitters followed by 2 drops of Angostura bitters to integrate the spirits.
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8
Fill the mixing jar 3/4 full with large, solid ice cubes. Avoid small or melting ice to prevent over-dilution.
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9
Using a long-handled bar spoon, stir the mixture gently but rapidly for 30-45 seconds. You want the glass to feel very cold to the touch.
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10
Discard the chilling ice from your serving glass and place one large, clear ice sphere or cube inside.
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11
Using a Julep strainer or Hawthorne strainer, pour the cocktail over the fresh ice in the rocks glass.
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12
Hold the lemon peel over the glass, yellow side down, and twist it sharply to express the citrus oils over the surface of the drink.
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13
Run the peel around the rim of the glass for an aromatic first sip, then drop it into the drink or discard.
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14
Garnish with a high-quality Maraschino cherry if desired, and serve immediately while perfectly chilled.
💡 Chef's Tips
Always use a high-quality Rye (at least 90-100 proof) to ensure the whiskey flavor isn't lost against the sweet vermouth. Do not shake this cocktail; shaking introduces air bubbles and clouds the appearance, whereas stirring creates a luxurious, viscous mouthfeel. Check the freshness of your sweet vermouth—once opened, it should be kept in the refrigerator and used within a month. If you find the drink too boozy, allow it to sit for one minute after pouring to let the ice melt slightly and mellow the spirits. Use a vegetable peeler to get a wide strip of lemon zest, avoiding the bitter white pith as much as possible.
🍽️ Serving Suggestions
Pair with a plate of salty, fried Boudin balls to contrast the cocktail's sweetness. Serve alongside a rich dark chocolate ganache tart for a decadent dessert pairing. Enjoy with a side of spicy roasted pecans, a classic New Orleans bar snack. Pairs beautifully with a mild, buttery Brie or Camembert cheese. This is a perfect 'nightcap' drink to be enjoyed slowly in a low-lit room with jazz music.